Ingredients
Equipment
Method
Step 1: Cook the Lasagna Noodles
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook them until al dente, usually about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Lay them flat on a clean kitchen towel or baking sheet to avoid sticking.
Step 2: Prepare the Ricotta Mixture
- In a medium bowl, combine the ricotta cheese, beaten egg, garlic powder, Italian seasoning, salt, and pepper. Mix until smooth and creamy. Fold in the shredded chicken and chopped spinach, ensuring everything is evenly distributed.
Step 3: Assemble the Layers
- Preheat your oven to 375°F (190°C). Spread a thin layer of creamy pesto sauce on the bottom of your baking dish. Place three lasagna noodles on top. Spread one-third of the ricotta, chicken, and spinach mixture over the noodles. Drizzle another third of the pesto sauce evenly over the layer. Sprinkle with a generous amount of shredded mozzarella cheese. Repeat this layering process two more times, finishing with a final layer of noodles topped with pesto sauce and the remaining mozzarella and Parmesan cheese.
Step 4: Bake to Perfection
- Cover the baking dish tightly with aluminum foil. Bake for 25 minutes covered, then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown. Let the lasagna rest for about 10 minutes before slicing.
Step 5: Serve and Enjoy
- Cut into squares and serve warm. This lasagna pairs wonderfully with a crisp green salad or garlic bread.
Notes
- Use gluten-free lasagna noodles to make this recipe gluten-free.
- Swap mozzarella for plant-based cheese to make it dairy-free.
- Add extra veggies like mushrooms, zucchini, or bell peppers for more nutrients and flavor.
- Let the lasagna rest after baking for cleaner slices and better texture.
- Freeze the unbaked lasagna for up to 3 months; bake with extra time when cooking from frozen.